MONDAY: CHICKEN YAKHNI PILAU AND POTATO CUTLETS
Start the week with some delightful Chicken Yakhni Pilau and some potato cutlets to go with it. Here is the too simple formula for the Pilau and here’s the means by which to make the potato cutlets. The exemplary Kachomar plate of mixed greens with tomatoes, onion and lemon juice goes incredible with Pilau alongside some raita
TUESDAY: BAINGAN KA BHURTA WITH WHITE RICE
Make some delightful Baingan ka bhurta and present with white rice.
THURSDAY: KAALI DAAL WITH WHITE RICE + SHAMI KEBAB
I love this formula by Sarah from Flour and Zest blog for a scrumptious Kaali Daal (earthy colored lentils). Present with white rice or matar pulao and serving of mixed greens. Add a few Shami Kebab to the menu for the meat darlings in the house.
FRIDAY: LEFT OVERS DAY
Utilize all the left overs from the week to appreciate on Friday night. To give old dishes a new touch, I generally heat over the container and add some new cilantro/lemon juice to embellish.
SATURDAY: NIHARI DAY!
Praise the end of the week by making a major pot of Nihari. Best part is that the extra Nihari makes an exemplary Sunday morning breakfast
SUNDAY: Heated CHICKEN WITH Plate of mixed greens AND VEGETABLES
Marinate chicken pieces with ginger/garlic glue, additional virgin olive oil, lemon skin, salt, pepper, kala namak and oregano. Spot chicken in a broiler sheet with cuts of lemon. Prepare at 450F for 45 minutes turning mid way.
Sever the hard lower part of asparagus and combine with a similar marinade as the chicken. Prepare at 450F for 25 minutes turning mid way.
For serving of mixed greens, you can utilize greens and a dressing of additional virgin olive oil + apple juice vinegar + salt and pepper.